PREMPESA – year 2007 – Region LIGURIA

Sensory profile and fatty acids composition defined by 1 EVOO samples of cultivar PREMPESA.

Sensory profile

Descriptive statistic of fatty acids composition (n=1)

	Mean PREMPESA	Standard deviation PREMPESA	Mean PREMPESA (LIGURIA 2007)
Eicosenoic acid (%)
Eicosanoic acid (%)	0.39	0.07	0.48
Heptadecenoic acid (%)	0.10	0.04	0.08
Heptadecanoic acid (%)	0.05	0.03	0.04
Linoleic acid (%)	7.53	1.70	6.87
Linolenic acid (%)	0.70	0.13	0.53
Oleic acid (%)	74.72	2.33	77.61
Palmitic acid (%)	13.38	1.44	11.53
Palmitoleic acid (%)	0.98	0.09	0.92
Stearic acid (%)	1.96	0.25	2.14
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).	443	66	395

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